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Serapa sampi
Beef coconut salad
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Pomelo and crab salad
Goi buoi
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- 600 GRAM BEEF
TENDERLOIN, in strips
- 200 GRAM CHICKEN LIVER, cut in quarters
- 1 TBSP SPICE PASTE FOR BEEF
- 1 CUP COCONUT MILK
- 1 ONION, chopped
- 2 RED CHILLIES, chopped
- 2 CLOVES GARLIC, chopped
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- 150 GRAM CRAB, cooked and cut
- 150 GRAM PORK
LOIN, cubed
- 1 POMELO, cleaned and cut
- 1 CUCUMBER, peeled and sliced
- 2 CARROTS, sliced
- 50 GRAM PEANUTS, chopped
- 1/4 CUP FISH SAUCE
- 2 RED PEPPERS, chopped
- 4 GREEN ONIONS, chopped
- BUNCH OF GREEN CORIANDER, chopped
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Mix the liver and tenderloin
with the spice paste and marinate for one hour. Bring one liter of water
to the boil with pepper and salt to taste and simmer the beef and liver
5 minutes on very low heat. In the mean time, fry the shallots, chilli
and garlic for three minutes. Add the coconut milk and reduce on high
heat until the sauce becomes thick. Combine the meats and sauce and
allow to cool down to room temperature.
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Fry the pork for 20
minutes and allow to cool down. Mix the pork, crab, pomelo, carrots,
green onions and cucumber. Make a dressing by mixing fish sauce with
peanuts and peppers, pour over the salad and toss. Sprinkle with coriander.
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This is a recipe from
Bali.
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Click
for Worldcook's recipe page
Back to recipe with picture
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